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–+ servings
Japanese Fried Chicken

Crispy Japanese Fried Chicken That Will Amaze Your Taste Buds

Enjoy the umami explosion of Japanese Fried Chicken, or karaage, with its crispy texture and juicy interior.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 pound Boneless, skinless chicken thighs Can substitute chicken breasts.
  • 1/4 cup Soy sauce Swap with tamari for gluten-free.
  • 2 tablespoons Sake Substitute with white wine vinegar or dry sherry.
  • 1 tablespoon Fresh ginger, grated Ground ginger can be used.
  • 2 cloves Garlic, minced Garlic powder is an alternative.
  • 1 tablespoon Sesame oil Can use canola or vegetable oil.
For the Coating
  • 1/2 cup Potato starch Cornstarch can be an alternative.
  • 1/2 cup All-purpose flour Gluten-free blends can be substituted.
For Frying & Serving
  • 2 cups Vegetable oil Use oil with high smoke point like canola.
  • 2 pieces Lemon wedges Lime can be a substitute.
  • to taste Japanese mayo Optional for dipping.

Equipment

  • medium bowl
  • deep pan or wok
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine soy sauce, sake, ginger, garlic, and sesame oil. Whisk until well blended.
  2. Add chicken thighs to the marinade, ensuring even coating. Cover and refrigerate for at least 30 minutes.
  3. In another bowl, combine potato starch and flour. Coat marinated chicken evenly using the mixture.
  4. Heat vegetable oil in a deep pan to 170°C (340°F). Check with bread; it should sizzle.
  5. Fry the chicken in batches for 4-5 minutes or until golden brown. Turn halfway through.
  6. Remove chicken and drain on paper towels. Serve hot with lemon wedges.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 1gVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Marinate for at least 30 minutes, up to 4 hours for deeper flavor. Store leftovers in an airtight container for up to 3 days.

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